Thai Scallops with Vermicelli Noodles
200g vermicelli noodles
1 teaspoon sesame oil
1 birdseye chilli, finely chopped
2 cloves garlic, crushed
1 teaspoon caster sugar
2 tablespoons kecap manis
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh lemon grass
1 tablespoon fish sauce
1 teaspoon chopped fresh coriander to garnish
Step by step
- In a large bowl, add the vermicelli and cover with boiling water. Leave to soak until soft, then drain. Set aside.
- In a large microwave safe glass bowl, combine the oil, butter, chilli and garlic. Cook on HIGH (100%) for 2 minutes.
- Add the sugar, kecap manis, ginger, lemon grass, fish sauce and scallops. Stir well. Cook for 10-12 minutes on MEDIUM (50%). Stirring twice during cooking.
- Place the vermicelli on a serving plate and pile the scallops on top. Sprinkle with the coriander.